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KISSES Caramel Cheesecake


8 hours
Skill Level
1 cheesecake

Turn HERSHEY'S KISSES Milk Chocolate Filled with Caramel Candies into a sweet layer between rich cheesecake and delightfully crumbly cookie crust with this easy-to-follow KISSES caramel cheesecake recipe. The stars of this cheesecake — cream cheese, caramel and whipped topping — make this dessert incredibly flavorful, moist and creamy. Use a premade crust to keep things super-simple, or find the easy recipe for the homemade version below.  Hey cheesecake fan, this HERSHEY'S Chocolate Cheesecake is a beginner-friendly cheesecake that calls for only seven ingredients.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
45 minutes
Cool Time
2 hours 30 minutes
Chill Time
4 hours




Equipment Needed 
Oven Oven
 Bowls Bowls
Wire Rack Wire Rack
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave
Refrigerator Refrigerator
Springfoam Pan 9-Inch Springfoam Pan

Prepare Cookie Crumb Crust. Heat oven to 350°F.


Remove wrappers from caramel filled chocolates. Place 56 chocolates and milk in microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gently pour and spread on bottom of prepared crust.


Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Gently spoon over caramel mixture.


Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.


Place 4 caramel filled chocolates and water in small microwave-safe bowl. Microwave at medium 30 seconds or until chocolates are melted and smooth when stirred. Drizzle over surface of cheesecake. Cover; refrigerate until chilled. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers.

Cookie Crumb Crust: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

Additional questions?